Cured meats

Cappellaccio with Cinco Jotas Acorn-fed 100% Ibérico Ham on a Fondue of Parmigiano Reggiano DOP

5j recipe
People 4 persone
Difficulty 2 persone

Recipe by Chef Cristian Semprini, Ristorante Oreficeria della Ciccia in Poggio Torriana (RN).

Cappellaccio with Cinco Jotas Acorn-fed 100% Ibérico Ham on a Fondue of Parmigiano Reggiano DOP
5j recipe
ingredients

For the pasta

  • 350 g Flour
  • 3 Eggs
  • Salt to taste

 

For the filling

  • 100 g Cinco Jotas Acorn-fed 100% Ibérico Ham
  • 50 g Mortadella
  • 50 g Minced pork
  • 20 g Parmigiano Reggiano DOP
  • 1 Egg
preparation

For the pasta

Mix the flour with 3 eggs and a pinch of salt then knead the dough until smooth. Cover and let rest for 30 minutes.

For the filling

Slice the Cinco Jotas Acorn-fed 100% Ibérico Ham and the mortadella with a knife. Stir the resulting mix in with the minced pork, the Parmigiano Reggiano DOP cheese and the egg.

ingredients
  • 1 l Milk
  • 50 g Flour
  • 50 g Butter
  • 200 g Parmigiano Reggiano DOP Vacche Rosse
preparation

Pour the milk into a small saucepan and start heating over medium heat. Next, add the butter and some of the grated Parmigiano Reggiano DOP cheese and stir with a wooden spoon. Continue adding in the Parmigiano Reggiano DOP a little at a time, stirring continuously, and let thicken for a few minutes by adding the sifted flour.

Assembly and finishing

Pour the fondue into a fondue bowl. Lay the cappellaccio on top and garnish with a few drops of fondue over the pasta. Finish with traditional Balsamic Vinegar of Modena DOP.